Fire Chicken with Mango-Avocado Salsa

On the TODAY show Chef Curry this was so good Kevin is still talking abou it 2 days later! We planeed to serve it over farro but due to bad timing and time constraints served it over rice....Also we used boneless chicken thighs the y mentioned slamon which we will probably try soon!

  This is a quick and simple recipe that you can keep on hand to cook after a long workday. Serve it with pasta, grains, potatoes or vegetables for a complete meal. 

SWAP OPTION: Use any type of seafood in place of the chicken. Be sure to adjust the cook time as necessary. For a less spicy option, use your favorite low calorie barbecue sauce in place of Sriracha.  

For the Chicken 

1 pound chicken breasts, 2-inch dice 

1 tablespoon coconut sugar 

1 pinch kosher salt, plus more to taste 

1 pinch freshly ground black pepper, plus more to taste

cooking spray 

2 tablespoons unsalted butter 

3 cloves garlic, minced 

5 tablespoons Sriracha 

fresh parsley, finely chopped, for garnish  

  Mango-Avocado Salsa

1 large mango, diced into 1/2-inch pieces ( we used frozen)

1 large avocado, pitted and diced 

juice from 1 lemon 

finely chopped parsley, cilantro or basil (optional) 

1. Season chicken with coconut sugar,salt and pepper. 

2. Heat a nonstick skillet over medium-high heat. Lightly spray with oil, then add the chicken. Sear for 4 to 6 minutes for chicken. Flip the chicken and continue to cook for another 5 to 7 minutes, or until a meat thermometer inserted into the thickest part of the chicken reaches165 F. Transfer to a plate and set aside.

3. Reduce the heat to low, then add butter, Sriracha and garlic. Stir immediately, then add the chicken back to the skillet and gently fold into the sauce. 

4. Make the salsa: in a small bowl, combine the mango, avocado, lemon juice and herbs(if using). 

5. Serve the chicken over a bed of quinoa or cauliflower rice and top with avocado-mango salsa.